Awesome Low-Fat, Low-Calorie Tapas/Appetizer: Steak Tomato Crostini
March 05, 2010
I had a busy week with my friends from Laura’s Lean Beef in town on their media tour stop at Health, Cooking Light and Southern Living magazines. I treated some of the food editors to some appetizers featuring Laura’s Lean Beef, and this was one of my favorites. They are only 200 calories and 4 grams of fat per serving, and Steak Tomato Crostini are fabulous. Start by combining fresh rosemary, basil, sun-dried tomatoes in the food processor and then stir in fresh roma tomatoes. Then, top the French bread with the tomato mixture, steak and blue cheese. I developed this recipe a while back, but it is a wonderful classic, especially for steak lovers.
Steak Tomato Crostini
Prep:
15 minutes
Cook:
30 minutes
Yield:
18 servings
Ingredients
1/4 pounds New York Strip Steaks, ribeyes or beef tenderloin
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion (optional)
2 tablespoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion (optional)
2 tablespoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
Preparation
1. Season steaks with salt and pepper. Grill steaks, covered with grill lid, over medium-high heat (350°to 400°) about 8 to 10 minutes on each side or to desired degree of doneness. Let cool and thinly slice.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor. Remove to a medium bowl. Stir in fresh tomatoes and onion, if desired.
3. Arrange baguette slices on a lightly greased baking sheet. Top with steak; spoon tomato mixture evenly over slices. Top with blue cheese.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is slightly toasted.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor. Remove to a medium bowl. Stir in fresh tomatoes and onion, if desired.
3. Arrange baguette slices on a lightly greased baking sheet. Top with steak; spoon tomato mixture evenly over slices. Top with blue cheese.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is slightly toasted.
One Response to “Awesome Low-Fat, Low-Calorie Tapas/Appetizer: Steak Tomato Crostini”
Kristi Rimkus says:
March, 09 2010at 09:59 am
I've started Happy Hour Friday on my blog, I'd love to feature this recipe! It looks like it would be delicious with a glass of really great red wine!
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Appetizers for March Madness or Academy Awards Night: Low-Fat Beef Nachos
March 03, 2010
Appetizers are on the rise this month with basketball’s March Madness and the Academy Awards. If you’re looking to be “good” and not overdo it, this recipe is only 9 grams of fat per serving. I love using “Laura’s Lean Beef” in my beef recipes, and if you’re trying to locate it in your area, check out their site http://laurasleanbeef.com for information of where it can be found. This recipe for Beef Nachos also makes a great easy weeknight dinner, and it’s one of my children’s favorites.
Beef Nachos
Prep:
15 minutes
Cook:
10 minutes
Yield:
8 servings
Ingredients
1 pound lean ground beef
11/2 teaspoons cumin
1 teaspoon chili powder
1 (15-ounce) can low-salt black beans, rinsed and drained
1 (10-ounce) bag blue corn tortilla chips, divided
1 cup reduced-fat Mexican cheese blend, divided
1 cup shredded lettuce, divided
1 cup chopped tomatoes, divided
Chopped green onions, chopped fresh cilantro, sliced black olives, salsa and low-fat sour cream (optional)
11/2 teaspoons cumin
1 teaspoon chili powder
1 (15-ounce) can low-salt black beans, rinsed and drained
1 (10-ounce) bag blue corn tortilla chips, divided
1 cup reduced-fat Mexican cheese blend, divided
1 cup shredded lettuce, divided
1 cup chopped tomatoes, divided
Chopped green onions, chopped fresh cilantro, sliced black olives, salsa and low-fat sour cream (optional)
Preparation
1. Cook beef, cumin and chili powder in a large skillet over medium-high heat 5 to 10 minutes or until browned, stirring to crumble. Drain well. Stir in beans and cook until thoroughly heated.
2. Layer 1/2 tortilla chips, 1/2 cup beef mixture, 1/2 cup cheese, 1/2 cup lettuce and 1/2 cup tomato on a large platter. Repeat with remaining ingredients.
3. Garnish with green onions, cilantro, olives, salsa and sour cream, if desired.
2. Layer 1/2 tortilla chips, 1/2 cup beef mixture, 1/2 cup cheese, 1/2 cup lettuce and 1/2 cup tomato on a large platter. Repeat with remaining ingredients.
3. Garnish with green onions, cilantro, olives, salsa and sour cream, if desired.
One Response to “Appetizers for March Madness or Academy Awards Night: Low-Fat Beef Nachos”
Meal Makeover Mom Janice says:
March, 04 2010at 10:38 am
I'm sure my family would love these nachos! Perfect for watching college hoops! I was disappointed that Trader Joe's stopped selling Laura's Lean Beef but now I get my beef from Houde Family farm in Vermont. Thanks for the great recipe.
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“Healthy Baking For Kid’s” Cooking Class in Alys Beach, Florida at Studio B
February 28, 2010
I have been teaching a lot of children’s cooking classes lately, and I’m so fortunate to teach over spring break in Alys Beach, Florida at Studio B. Studio B is one of the most beautiful places in the country in Alys Beach. Founded by world renowned photographer, Colleen Duffley, Studio B is a creative venue that brings together the best of the best in the fields of photography, art, design, literature, food, and wine. It’s creativity in an incredible relaxed atomosphere, “A playground for the imagination,” Colleen says. If your children are interested in baking, this will be a special treat for them. In “Healthy Baking for Kid’s and the Secret Ingredient,” we will be baking delicious baked treats with a healthy edge (all made with a secret ingredient such as Greek Yogurt, egg whites, and more). The class will be held Sunday, March 14th from 4 to 6 p.m. For more information, see Studio B, email me, or contact me on Facebook or twitter.
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Weekend Pancakes with a Twist: Pomegranate Ricotta Pancakes with Pomegranate Syrup
February 25, 2010
Making pancakes on the weekend is one of my favorite things to do with the kids. This recipe is really special because it includes ricotta cheese as well as pomegranates and pomegranate juice. It is a recipe I came up for POM, and it’s really wonderful. Since pomegranate season is about over, try substituting blueberries for the pomegranates in the pancakes.
Pomegranate Ricotta Pancakes with Pomegranate Syrup
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
Preparation
1. Combine flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
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Healthy and Easy Weeknight Dish: Salmon with Lemon and Capers
February 23, 2010
I love to make salmon at least once a week, and I find that sometimes less is more and simpler is better when it comes to cooking salmon. This recipe is so easy, fresh and delicious. Feel free to substitute basil for the chives and vegetable broth for the white wine.
Salmon with Lemon and Capers
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
4 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup white wine or vegetable broth
2 tablespoons extra-virgin olive oil
4 teaspoons capers
1 tablespoon minced fresh chives
8 lemon slices (about 2 lemons)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup white wine or vegetable broth
2 tablespoons extra-virgin olive oil
4 teaspoons capers
1 tablespoon minced fresh chives
8 lemon slices (about 2 lemons)
Preparation
1. Preheat oven to 425°.
2. Sprinkle salmon fillets with salt and pepper. Place the fillets in large shallow baking dish. Drizzle with lemon juice, white wine, if desired and olive oil.
3. Bake the fillets at 425° for 6 minutes; add capers and cook 4 to 6 more minutes or until fish flakes easily when tested with a fork. Remove fillets from pan, and keep warm. Garnish with lemons and chives.
2. Sprinkle salmon fillets with salt and pepper. Place the fillets in large shallow baking dish. Drizzle with lemon juice, white wine, if desired and olive oil.
3. Bake the fillets at 425° for 6 minutes; add capers and cook 4 to 6 more minutes or until fish flakes easily when tested with a fork. Remove fillets from pan, and keep warm. Garnish with lemons and chives.
One Response to “Healthy and Easy Weeknight Dish: Salmon with Lemon and Capers”
carly Jayne Rullman says:
February, 24 2010at 12:39 pm
Alison, your recipes are my reason for cooking! They are so simple, healthy and delicious. You seem to do it every time and this salmon recipe is no exception. I think I'll cook it tomorrow night!
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Spring and Strawberry Favorites: Strawberry-Walnut Bread
February 21, 2010
I had been searching for a decent Strawberry Bread recipe for a while after loving a recipe which had about 1 cup of oil (that was not going to work for me). I worked with this recipe using Greek yogurt and walnuts, and I really loved the moistness and great strawberry flavor. Since spring is around the corner, this is a fabulous recipe to make for breakfast, a snack or dessert.
Strawberry-Walnut Bread
Prep:
20 minutes
Cook:
1 hour
Yield:
8 to 10 servings
Ingredients
1/2 cup butter, softened
3/4 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or Greek yogurt
1/2 cup toasted walnuts, coarsely chopped and toasted
11/2 cups chopped fresh strawberries
3/4 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or Greek yogurt
1/2 cup toasted walnuts, coarsely chopped and toasted
11/2 cups chopped fresh strawberries
Preparation
1. Preheat oven to 350F.
2. Lightly grease and flour the bottom and sides of a 9 x 5-inch loaf pan; set aside.
3. Beat butter and sugar and continue until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Add the flour mixture and sour cream alternately, starting and ending with the flour. Mix only until combined. Gently fold in strawberries and walnuts.
5. Pour batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
2. Lightly grease and flour the bottom and sides of a 9 x 5-inch loaf pan; set aside.
3. Beat butter and sugar and continue until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Add the flour mixture and sour cream alternately, starting and ending with the flour. Mix only until combined. Gently fold in strawberries and walnuts.
5. Pour batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
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Kid’s Creations at Valentine Cooking Class: Valentine Cupcakes
February 15, 2010
Wow, what a busy weekend! I don’t think I realized how busy until just now when I sat and thought about it. Between baking dozens and dozens of Valentine cookies (i think 25 dozen?), working on a recipe contest that I’m judging, taking 8 of my daughter’s friends to dinner for her birthday and a Valentine cooking class, need I say more? I also ran a part in the Mercedes Marathon, tested 2 grilling recipes for a grilling project and oh, I forgot more and more laundry from the kids playing out in the snow. One of the highlights of the Kid’s Valentine Cooking class (and my daughter’s party), was when they decorated cupcakes with all types of Valentine Candy. This one was the hit (by my daughter, Leigh). Sorry, I can’t share the recipe for the cupcake. It’s a hidden treasure.
3 Responses to “Kid’s Creations at Valentine Cooking Class: Valentine Cupcakes”
Erica Ribnick says:
February, 21 2010at 02:51 pm
These are super cute. When you make your next cookbook this recipe would be a great addition. I am always looking for a great vanilla cupcake recipe.
Barbara Beery says:
February, 16 2010at 08:47 am
Please take a look at my cupcakes and Pink Princess products for your sales section and or give-aways! http://kidscookingshop.com/barbaras-pink-princess-series
Amy says:
February, 15 2010at 08:17 pm
Loved the V-day party!!!! The kids left with a plate full of treats!!! I am not sure which was the favorite... Seems to be a toss up between the "love passion" punch and the banana bread. Thanks again!!! It was a blast!!!!
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Spinach-Artichoke Macaroni and Cheese for “30 Days 30 Ways with Macaroni and Cheese
February 11, 2010
When I was asked to come up with a recipe for a new twist on Macaroni and Cheese for Wisconsin Cheese and their upcoming “Macaroni Blog” I was so excited. They asked what type of cheese I wanted to use in my recipe, and I quickly said, “Fontina”. Since my three kids love Spinach-Artichoke Dip, I thought I would combine a simple macaroni and cheese recipe with spinach and artichokes making a comforting, creamy dish.
Here’s how: Start by boiling the noodles. Combine half-and-half, milk, flour, sea salt and pepper. Stir in spinach, artichokes and Fontina. Pour in a lightly greased 13-x 9-inch baking dish and top with panko breadcrumbs, Parmesan cheese and melted butter. Bake in the oven and that’s it. This recipe is wonderful for a main or side dish. My kids loved it, and I think you will too!
Spinach-Artichoke Macaroni and Cheese
Prep:
20 minutes
Cook:
55 minutes
Yield:
8 to 10 servings
Ingredients
8 ounces uncooked elbow macaroni
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
Preparation
1. Preheat oven to 350°F. Bring a large pot of water to a boil, add pasta and cook according to package directions; drain well and set aside.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
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Family Favorite Side Dish: Sweet Potato Fries
February 09, 2010
My kids love sweet potatoes and they are always a home-run side dish to serve at my house. One of our favorite burger restaurants in Birmingham, Baja Burger, makes great sweet potato fries. I replicated the recipe making them thicker but also lower in fat (and no fried okra, unfortunately). Try this recipe as it’s so simple and a true family favorite.
Sweet Potato Fries
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
3 large sweet potatoes (about 11/2 lb.), peeled and cut into 2-inch slices
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Preparation
1. Spray an aluminum foil-lined jelly-roll pan with cooking spray. Preheat oven to 425F.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
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Super Bowl Sunday: Easy 30 Minute, 4 Ingredient Appetizer: Tomato-Goat Cheese Rounds
February 07, 2010
I’m sorry I’m late with this post. I have been with my daugther out of town at a dance competition, and yes, she has done great. Since the Super Bowl is tonight, I thought I would share an easy 30 minute, 4 ingredient appetizer that is a sure thing. It is a simple, pretty and everyone will think you were in the kitchen for hours. Use Belle Chevre Spreadable Goat Cheese if you can find it. If not, Boursin is delicious too.
Tomato-Goat Cheese Rounds
Prep:
15 minutes
Cook:
15 minutes
Yield:
8 to 10 servings
Ingredients
1/2 (17.3-oz.) pkg. puff pastry (1 sheet), thawed according to package directions
All-purpose flour
1 (5.2-oz.) pkg. Belle Chevre Spreadable Goat Cheese or Boursin® Garlic and Fine Herbs Cheese
1 pint cherry tomatoes
All-purpose flour
1 (5.2-oz.) pkg. Belle Chevre Spreadable Goat Cheese or Boursin® Garlic and Fine Herbs Cheese
1 pint cherry tomatoes
Preparation
1. Preheat oven to 400°F. Line a baking sheet with parchment and coat with nonstick cooking spray.
2. On a lightly floured surface roll puff pastry dough out to 1/4-inch thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut dough into circles. Place onto baking sheet.
3. Top each pastry round with about 3/4 teaspoon Boursin® Garlic and Fine Herbs Cheese.
4. Cut cherry tomatoes in half. Place one half cherry tomato cut side down in center of each pastry, pressing slightly into the cheese.
5. Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and serve warm or at room temperature.
I'm a busy single mom, and I love that I can make this recipie quickly, just about anywhere, and it tastes so gourmet! (Once made it at a ski cabin, - just used a drinking glass covered with plastic wrap to roll out the dough, and end of the glass to cut out shapes.) Flavours are fantastic! Sublime combination of acidity from the tomato, richness of pastry, and divine flavours from cheese. Everyone thinks it takes much more work!! Perfect appetizer for any occasion - kids or adults love it. Even my tomato hating friend loves it. Great with a glass of white wine too!
2. On a lightly floured surface roll puff pastry dough out to 1/4-inch thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut dough into circles. Place onto baking sheet.
3. Top each pastry round with about 3/4 teaspoon Boursin® Garlic and Fine Herbs Cheese.
4. Cut cherry tomatoes in half. Place one half cherry tomato cut side down in center of each pastry, pressing slightly into the cheese.
5. Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and serve warm or at room temperature.
I'm a busy single mom, and I love that I can make this recipie quickly, just about anywhere, and it tastes so gourmet! (Once made it at a ski cabin, - just used a drinking glass covered with plastic wrap to roll out the dough, and end of the glass to cut out shapes.) Flavours are fantastic! Sublime combination of acidity from the tomato, richness of pastry, and divine flavours from cheese. Everyone thinks it takes much more work!! Perfect appetizer for any occasion - kids or adults love it. Even my tomato hating friend loves it. Great with a glass of white wine too!
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